You know you’re gonna be a fat ass this week so just go ahead and pig out.
Get into that delicious turkey, the stuffing –
That bowl of mashed potatoes with so much buttah in it you could slide out of your goddamn chair.
Fucking go for it.
Because first off – you can’t have just one serving on Thanksgiving, like you honestly can not.
And everytime you try and pull back and ‘control yourself’, what happens?
You’re in the kitchen cleaning up and and your eyes fall onto the remaining slices of pie and immediately, you get weak in goddamn the knees.
They go to ask you to put the tupperware containers in the fridge and here you are reheating a second plate.
So set a reasonable limit for yourself and then just go on ahead and get it out of your system so we can get to the leftovers.
My favorite part.
Because besides picking at the carcass of the bird, what do you do with all that leftover meat?
Actually – I take that back.
There are a ton of fucking things you can do with pre-cooked meat, who am I kidding, but you know what I mean.
You put that leftover meat into something healthy like this and you’ll immediately start feeling better about yourself.
It practically wipes away the memory of the absolute animal you were on Thanksgiving and don’t even try and act like you weren’t because you were.
We all were.
If you have any leftover bones, turkey legs, breast bones…pretty much any leftover carcass, use them to make the broth for this soup.
Adding them to the chicken broth does a bomb ass job of integrating the flavors, giving it that nice and rich vibe.
You get the broth nice and flavorful the way you like it, then you strain that shit out, add in the kale & butternut squash.
Throw in the meat at the end to heat it through – you’ve got yourself a goddamn winner my friend.
Leftover Turkey Soup
What I Used
2 cups Squash (butternut or otherwise). 3 cup Roughly Chopped Kale. Leftover Chicken or Turkey Meat (bones separated). 7-8 cups Chicken Broth. Salt. Pepper. Red Pepper Flakes.
What I Did
Heat the broth in a med or large pot, adding in any leftover chicken or turkey bones (the big ones).
Bring to a boil then reduce the heat a little bit and cover.
If you don’t have any leftover bones – skip this step and go to the part where you add in the squash & kale.
Cook, covered for about 15 mins, just enough to integrate the flavors.
Then strain the broth into another pot and discard the bones.
Returned the now-strained broth back onto stove over a med flame.
When the squash can be easily penetrated by a fork, add in the leftover meat.
Reduce the flame to med-low and cook, stirring occasionally until the meat is heated through.
Check seasoning again and adjust accordingly.